Bakery Style Pumpkin Chocolate Chip Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 cups flour
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup canned pumpkin
• 1/2 cup butter (slightly melted)
• 1 cup semi-sweet chocolate chips

Recipe

• 1 in large bowl combine flour, sugar, spices, baking soda, baking powder & salt.
• 2 in medium bowl beat eggs lightly then add pumpkin & butter. whisk until combined then stir in the chocolate chips.
• 3 fold the wet ingredients into dry ingredients, just until moistened. don't over mix.
• 4 spread a sheet of parchment paper over cookie sheets & drop 2 tablespoons of batter about 2-3 inches apart on parchment.
• 5 bake at 350° for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
• 6 these freeze well also. i cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. then fill large ziplock baggies with them & put them back into the freezer.